Mushroom risotto

• dried porcini↗50g g

  mushrooms

• vegetable stock↗1

  cube

• olive oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• chestnut mushrooms↗250g g

  chopped

• risotto rice↗300g g

  such as arborio

• white wine↗1 x 175ml glass ml

  1 x 175ml glass

• butter↗25g g
• parsley↗handful

  leaves, chopped

• parmesan↗50g g

  or Grana Padano, freshly grated

Step-by-step instructions

1. 1

   Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.

2. 2

   Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.

3. 3

   Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.

4. 4

   Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.

5. 5

   Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.

6. 6

   Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.

7. 7

   Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.

8. 8

   Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.

9. 9

   Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.